Fresh, zesty, and bursting with notes of balsamic vinegar and lemon dressing, this deliciously light baked chicken Caesar salad is low in carbs and high in flavor. Talk about a win-win.
For a good few years, teenage Julia was obsessed with chicken Caesar salad. Juicy chicken, flaky parmesan, that iconic creamy dressing. My siblings wanted pizza and hot dogs, but I was all about that Caesar. Then I went to college, where I discovered the Caesar wrap. See where I’m going with this?
To summarize, I adore Caesar salads and everything about their glorious tanginess. And it occurred to me recently that I’ve never made one for this site! I’ve created a very non-traditional Spicy Kale Caesar Salad with Roasted Garlic, but this time I wanted to tackle the classic recipe.
That’s not to say that this is your run-of-the-mill Caesar salad, though! My homemade Caesar dressing recipe really elevates the whole experience, and homemade croutons add a marvelous rustic element too!
I’ve marinated the chicken in a gorgeous balsamic dressing to make it super moist and tender, and I’ve thrown in some spring greens for extra nutrients.
It’s fresh, it’s simple, and it’s super satisfying!
Ingredients for Balsamic Baked Chicken Caesar Salad
Here’s everything you’ll need to make my balsamic baked chicken Caesar salad. Nothing artificial here – and it’s all paleo, too!
Boneless Skinless Chicken Breasts: It wouldn’t be a chicken Caesar salad without tender, juicy hunks of chicken breast. This versatile protein is the star of our show! Use boneless chicken thighs if you prefer.
Avocado Oil: We’ll use this to bake the chicken and as part of our marinade. Avocado oil is high in healthy fats and adds a subtly creamy, nutty note to the dish. Olive oil works too.
Balsamic Vinegar: The acidic nature of balsamic vinegar causes it to break down some of the muscle fibers in the chicken. This makes it extra tender and juicy after marinating.
Fresh Garlic: Our marinade is enhanced with punchy, tangy garlic and adds a layer of umami goodness to the mix.
Dried Oregano: The herby, peppery flavor pairs perfectly with the vinegar and garlic to complete the chicken flavoring.
Sea Salt and Black Pepper: Just a little, to add some savory goodness!
Romaine Hearts: The classic Caesar salad leaf. Crunchy, fresh, and made to be drizzled with dressing.
Spring Green Mix: I use spring greens rather than romaine lettuce for more Vitamins and antioxidants. If you prefer crisp romaine lettuce, make the swap!
Lemony Caesar Salad Dressing: Follow my simple recipe to whip up my homemade Caesar dressing. Or, follow your own homemade Caesar salad dressing.
My recipe includes the classic anchovy paste, lemon juice and lemon zest, parmesan cheese, garlic clove, and a little oil. Store-bought dressing works great too and saves time.
Croutons and Parmesan Cheese: If you’re feeling fancy, throw in some crunchy croutons and grate over some fresh Parmesan cheese. These little touches make our balsamic baked chicken Caesar salad feel a little more authentic.
Recipe Customizations
- Grill the chicken instead of baking it for a different texture and some charred, smoky flavor!
- A classic chicken Caesar salad uses nothing but Romaine lettuce. Leave out the Spring greens to keep it traditional!
- Chicken thighs work just as well as breasts in a Caesar salad. Or try tofu to make it veggie!
- Save time by swapping out the homemade baked chicken for rotisserie chicken.
- Add any other crunchy veggies you like, such as carrots, cucumbers, sprouts, avocado, or radishes.
How to Make Balsamic Baked Chicken Caesar Salad
First, begin by preparing your homemade dressing following the link in the recipe card below.
To prepare the chicken, add the avocado oil, balsamic vinegar, garlic, oregano, and sea salt to a small blender and blitz until smooth to create our marinade.
Then, place the chicken cutlets in a Tupperware container and pour the marinade over it, moving the chicken around to ensure everything is well coated.
Put the lid on the container, and refrigerate for anywhere between 1 and 10 hours.
When it’s time to prepare the salads, start by preheating the oven to 350 degrees Fahrenheit.
Then, oil a casserole dish and place the chicken breasts inside in a single layer.
Bake on the center rack of the oven for around 30 minutes, until the chicken reaches an internal temperature of 160 degrees Fahrenheit.
Then, remove the chicken from the oven and let it rest for 10 minutes on the side before slicing or chopping into bite-sized pieces.
Meanwhile, chop the romaine hearts and add to a large salad bowl with the spring greens. Drizzle in your creamy Caesar dressing. Toss until all the leaves are coated.
Serve your Caesar salad in large bowls, placing the balsamic-baked chicken on top of the salad. Grate fresh parmesan cheese on top, and enjoy!
Store leftover chicken in an airtight container in the refrigerator for up to 5 days.
Tips for the Best Chicken Caesar Salad
- Use a meat thermometer to check the internal temperature as your chicken bakes. This way, you’ll know exactly when to pull it!
- The longer your chicken sits in the marinade, the stronger the flavor will be. Do with this information what you will! A short marinade is excellent if you find balsamic vinegar quite overpowering, for example.
- I recommend only serving salad on the spot rather than making a big batch in advance, as it gets soggy quickly.
- Prepare the chicken for the Caesar salad up to 5 days ahead of time for a little meal prep action. You can simply whip up your salad on the spot for an on-demand healthy meal! I also love serving this Chicken Caesar Salad recipe at dinner parties when I know the guests appreciate a wholesome meal.
What Does It Taste Like?
The chicken is juicy, the greens are crunchy, and the dressing pulls everything together perfectly.
This is a savory masterpiece with a surprising depth of flavor from the rich dressing.
I find it is ideal for those who follow a low carb diet or simply enjoy a nutrient-dense high-protein meal.
Simple, healthy, and ridiculously tasty, this at-home take on the classic Caesar salad is an absolute favorite of mine. Let me know in the comments if you like it as much as I do!
In love with this balsamic baked chicken Caesar salad? Here are five more chicken salads to try!
More Healthy Salad Recipes:
- Crispy Mediterranean Chicken Salad with Lemon Herb Tahini Dressing
- Cod Salad with Basil Walnut Pesto
- Healthy Chinese Chicken Salad
- Roasted Sweet Potato Kale Salad with Avocado and Jammy Egg
- Pesto Chicken Salad with Avocado
- Sesame Ginger Chicken Salad
- California Cobb Salad with Chipotle Avocado Ranch Dressing
Whip up your homemade dressing, and enjoy this hearty salad!
Baked Chicken Caesar Salad Recipe
Ingredients
For the Balsamic Chicken:
- 4 chicken breasts 1.5 to 2 lbs
- 3 Tbsp avocado oil
- 2 Tbsp balsamic vinegar
- 2 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp sea salt
For the Salad:
- 5 ounces romaine hearts chopped
- 2.5 to 5 ounces spring green mix
- 1 batch Lemony Caesar Salad Dressing
Optional Add-ins:
- croutons
- parmesan cheese grated
Instructions
- Add all ingredients for the balsamic chicken marinade (avocado oil, balsamic vinegar, garlic, oregano, and sea salt) to a small blender and blend until smooth.
- Place the chicken in a tupperware container and pour the marinade over it. Move the chicken around in the marinade so that it’s well coated. Seal it up and refrigerate at least 1 hour (up to 10).
- When you’re ready to prepare the salads, preheat the oven to 350 degrees F. Lightly spray or oil a casserole dish with cooking oil (I use avocado oil) and place the marinated chicken breasts in the dish.
- Bake on the center rack of the oven for 30 minutes, or until the chicken reaches an internal temperature of 160 degrees F. Remove the chicken from the oven and allow it to sit 10 minutes. This process enables the juices to distribute throughout the meat, helping it become nice and tender.
- Transfer the chicken to a cutting board and chop.
- While the chicken is baking, make the Lemony Caesar Salad Dressing (or your Caesar dressing of choice). Refrigerate until ready to use.
- Chop the romaine hearts and add to a large salad bowl along with the spring mix.
- Drizzle in desired amount of Caesar dressing and toss until well-coated.
- Serve salad in big bowls with baked chicken on top.
It came out yummy 😋, thanks for the recipe
So happy you like it! xoxoxo
This was soooo good! I was nervous as this was my first time making caesar dressing with anchovies, but it turned out so yummy! I used vegan mayo, and even my husband loved it, and he hates stuff that has a lemon flavour!!
I’m so thrilled to hear it, Stephanie! Thanks so much for sharing your experience! xoxo